Deviled Eggs

Easter has just wrapped up, and I have a bunch of hard boiled eggs in the fridge. It’s a side effect of the kids needing to dye eggs for the holiday. Since I can only eat only so many straight hard boiled eggs, it was time to make one of my favorite dishes, deviled eggs.

If you do a little searching, you’ll see quite a few different variations for this favorite post Easter holiday dish. I believe there is no right or wrong way to make them; so my version of deviled eggs is quite free form. I don’t make measurements, but instead add the ingredients by feel. So here we go:

Deviled Eggs

Peel and split the eggs in half. Remove yolks and place in bowl. Add ingredients and mash with a fork until you receive a smooth consistency. Scrape mixture into a pastry bag or gallon zipper bag. Cut off tip and pipe back into egg whites sections.

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About The Author

This blog is curated by Michael Martens. I’ve lived in the Wausau area since 1978 and feel a very strong tie to the community. I’m a homeowner, community supporter, and am raising my family here. I’m active on several boards and community groups including Wausau Noon Kiwanis, Samoset Council Boy Scouts of America, and Wisconsin Valley Radio Association.